The Best Clam Chowder Recipe (Extra Easy)

Everyone needs a good chowder recipe. Why? There’s nothing like warming up to a bowl of creamy clam chowder on a cold day. When I lived in Seattle, it was a regular part of my wintertime dinner rotation and a go-to comfort food. Oh, and don’t forget to pair it with a crusty, buttered piece of sourdough or a handful of oyster crackers…

If you’ve always loved clam chowder, but have been intimidated to make it homemade – rest assured, it’s actually quite simple! With a little chopping and patience, you’ll be transported all the way to the shores of New England.

How to Make Easy Clam Chowder

Making clam chowder only requires a bit of prep and a handful of simple ingredients. Find a quick overview of the recipe before you dive in:

• Prep the Veggies: Using a sharp knife, dice all the veggies into bite-sized pieces.
• Prep the Bacon Bits: Next, dice the bacon strips into bite-sized pieces. In a soup pot or Dutch oven, brown the bacon until it turns crispy over medium-high heat. Remove the bacon bits from the pot and set them aside. Leave the drippings in the pan – you’re going to cook in them for extra flavor!
• Sauté the Veggies: Reduce the heat to medium and add the diced onions into the pot, cooking them down in the bacon drippings until soft. Next, sauté the carrots, celery, and green onions.
• Prep the Creamy Broth: Add in the chicken broth, cream cheese, and heavy whipping cream. Stir to until well-combined. Next, add the diced potatoes and water.
• Season the Soup: Season the soup to taste with salt, pepper, and garlic powder. Drain the claims of their juices and add them to the soup. Simmer for 20-30 minutes, or until the potatoes are tender. Garnish the soup with some crispy bacon bits and enjoy!

Tips & Tricks

Below, find a couple of tips and tricks to help you make the best clam chowder.

• Chop the veggies into even-sized pieces. The more evenly you chop the onions, carrots, and celery, the more evenly they will cook.
• Cook the veggies in the bacon drippings. Whatever you do, don’t toss the bacon drippings or start in a new pan. You’ll lose so much richness and flavor!
• Use Yukon or red potatoes. Instead of using russets, opt for Yukon (gold potatoes) or red potatoes. They have a bit less starch and keep a firmer texture in the soup.
• Use salted pork instead of bacon. If you can get your hands on salted pork (cured pork belly) at the butcher, snag it and swap it for bacon. This is the ultra-authentic way to make New England-style chowder!
• Use chopped clams or fresh clams. If you’re not a fan of the texture of whole clams, feel free to exchanged them for canned chopped clams. Or, if you’re feeling fancy, use fresh clams.
• Add in some of the clam juice. If you’re a big fan of the salty, clam flavor, add in some of the clam juice to your broth.

Storing Leftover Clam Chowder

If you’re lucky enough to have leftover clam chowder, it makes for some wonderful leftovers. As the soup marinates in itself, the flavors will deepen and develop. Below, find a couple tips on how to properly store it.

• Refrigerator: To keep your chowder fresh for up to 3-5 days, store it in an airtight container in the refrigerator.
• Freezer: Although tempting, it’s never a good idea to freeze chowder. Neither the cream nor the potatoes thaw well and the texture of the soup will be ruined upon reheating.

FAQ

Other Creamy Soup Recipes

• Chicken Gnocchi Soup – Simple chicken and gnocchi soup
• Gnocchi Zuppa Toscana Recipe – Olive Garden copycat with gnocchi
• Creamy Spinach Tortellini Soup – Italian stuffed pasta soup
• Vegetarian Borscht – Creamy vegetarian beet soup

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Recipe

The Best Clam Chowder Recipe (Extra Easy)

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Servings

12 Servings

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Recipe contributed by: Natalya Drozhzhin

This easy clam chowder recipe is creamy, savory, and packed with tender baby clams. Sourdough bread bowl not included, but highly encouraged!

Ingredients

• 1/2 lb bacon
• 1 small onion
• 2 medium carrots
• 1/2 bunch celery
• 1 bunch green onions
• 1 qt chicken broth
• 4 oz cream cheese
• 1 cup whipping cream
• 3 medium potatoes
• 1 tsp black pepper
• 2 tsp salt
• 1 tsp garlic powder
• 20 oz canned whole clams

US Units – Metric

Instructions

• Dice all the veggies into even-sized pieces.
  
• Dice bacon into small pieces. In a soup pot or Dutch oven, brown the bacon until it turns crispy. Remove it from the pot and set it aside. Leave the drippings in the pan.
  
• Add the diced onions into the pot with the bacon drippings and cook them until they soften. Next, add the carrots, celery, and green onions and cook everything together for a few minutes.
  
• Add chicken broth to the pot, followed by the cream cheese and heavy whipping cream.
  
• Add the diced potatoes into the soup and 1-2 quarts of boiling water, depending on the consistency and thickness you prefer. Season the soup with salt, pepper, and garlic powder. Drain the canned clams of their juices and add them to the soup. Simmer for 20-30 minutes.
  
• Top each bowl of soup with crispy bacon and enjoy!
  

Nutrition Facts

The Best Clam Chowder Recipe (Extra Easy)

Amount Per Serving

Calories 200 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 9g45%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 48mg16%

Sodium 853mg36%

Potassium 147mg4%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 2g2%

Protein 5g10%

Vitamin A 2175IU44%

Vitamin C 2mg2%

Calcium 38mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.